Ingredients:

  • 4 cups cold water
  • 1/4 cup kosher salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon black peppercorns, crushed (optional)
  • 2 boneless, skinless chicken breasts (6-8 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Combine brine ingredients in a bowl. Submerge chicken breasts and refrigerate for at least 30 minutes (up to 2 hours).
  2. Whisk together olive oil and all spices in a small bowl.
  3. Preheat the air fryer to 380°F (190°C).
  4. Remove chicken from brine, pat dry with paper towels. Brush or rub the spice mixture evenly over both sides of the chicken breasts.
  5. Place chicken breasts in the air fryer basket in a single layer. Cook for 6 minutes, flip, and cook for another 6-12 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Let the chicken rest for 5 minutes before slicing and serving.